Not quite perhaps but have you seen this:-
I don't know how this will post but beware of underlined blanks.
James Silverton Potomac, Maryland
E-mail, with obvious alterations: not.jim.silverton.at.comcast.not
I think this might either be a "parlour game," or the beginning of a new and advanced technology. It will be interested how it finally sorts out. There have been many attempts to quantify and qualify wine on purely chemical/ scientific scales. Most have met with extremely limited success, as far as being useful. While pure chemistry can be used to detect some flawed wines (Dr Lipton, please chime in and reel me in, if necessary), defining how one appreciates said wine fall far short. If this technology is just implemented and becomes popular, before it is ever totally perfected, if it can, it will lead to volumes of the same wine, just to meet the accepted criteria. I feel that we have too much of that, as it is. Much discussion has preceeded this, regarding the "touch" of the winemaker, and the benefits of terrior. I'd hate to think that all wines, available commercially, would me made to fit the programed profiles - but it could happen. Some would say that RP, Jr has gone a long way towards this end. I can't wait until some Japanese robot put's its seal of approval on all my wine...
Very interesting article, James, thanks for posting it.
Hunt
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